Ingredients
| 2 | 14 oz cans Pastene Chickpeas, drained and rinsed | |
| ½ cup | Pastene Roasted Red Peppers, plus more to garnish | |
| 3 Tbsp | tahini | |
| 1 tsp | Pastene Minced Garlic | |
| 3-4 Tbsp | lemon juice | |
| 1 tsp | kosher salt | |
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| pita chips, celery and carrot sticks and radishes for serving |
Directions
- In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and garnish with chopped peppers.
- Serve with pita chips, celery sticks, carrots sticks and radishes.
